Cookbook:Cream of Duck and Mushroom Soup

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This recipe first appeared in a Collection of Recipes by Chef Taylor Piercefield. Chef Piercefield also made variations of this soup with Morel Mushrooms.

• 4 cups (950 ml) duck stock
• 3 duck egg yolks (chicken egg yolks will work too)
• 2 cups (480 ml) milk or half and half
• ½ cup (120 ml) chopped duck meat
• 8 oz (225 g) sliced mushrooms
• ½ tsp thyme
• nutmeg to taste (optional)

1. Heat duck stock in a heavy, covered saucepan over medium heat.
2. Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender.
3. In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup.
4. Stir continually until soup mixture begins to thicken.
5. Sprinkle in nutmeg and serve.